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Roasted Sweet Potato and Red Pepper Soup

A delicious and comforting soup filled with flavor, perfect for chilly days and packed with vitamins and minerals from sweet potatoes and red bell peppers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • to taste Salt and pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • optional fresh herbs for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the sweet potatoes, red bell pepper, and onion with olive oil, salt, pepper, smoked paprika, and garlic powder.
  3. Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
  4. Remove from the oven and let cool slightly.
Blending
  1. Transfer the roasted vegetables to a blender and add the vegetable stock. Blend until smooth.
  2. Pour the blended soup into a pot and heat over medium heat until warmed through.
Serving
  1. Serve hot and garnish with fresh herbs if desired.

Notes

This soup pairs nicely with crusty bread or a light salad. Make sure to cut the sweet potatoes and bell pepper into similar sizes for even roasting. Adjust the spices according to your taste, and add a splash of coconut milk for creaminess if desired. Other vegetables like carrots or butternut squash can be included for extra flavor.